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These flavorful artichokes with their butter, garlic and shallot taste are sure to please any artichoke fan. I especially like the smoky flavor the grill adds.
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The name of this recipe may seem laughable Isn’t confit meant to be an arduous, messy, not-really-easy thing to make at home Doesn’t it involve large quantities of hot liquid fat and even larger reserves of patience
Ingredients: salt, black pepper, thyme, bay leaf, duck
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Homemade turkey breakfast sausage, nicely seasoned with sage, marjoram, and red pepper flakes, is ready in less than 30 minutes.
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Balsamic vinaigrette combines with teriyaki and Worcestershire sauces to flavor this jerky.
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Cream cheese is the unusual visitor to this enchilada recipe, adding a creamy component to a favorite Mexican standard.
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A simple combination of seasonings with olive oil and lemon juice makes these chicken tenderloins so delicious!
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Swap spuds for cauliflower in this low-carb version of creamy potato salad complete with bacon, hard-boiled eggs, and sweet pickles.
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New potatoes are dressed with a tangy dressing of sour cream, dill weed, parsley and Dijon mustard. Sprinkle with sliced green onions before serving, if desired.
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These are the best ever. Spicy and cheesy crackers that will just melt in your mouth. Use more or less spice to suit your tastes.
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A lovely wine fondue for cooking chicken, rabbit or veal. Dip bite-size pieces of raw meat into the boiling fondue until cooked.
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This delicious take on P.F. Chang's® famous chicken lettuce wraps will have you making a meal of an appetizer!